Sardines packed in olive oil are the backbone of this bright, no-cook salad, flaked into hearty pieces and tossed with crisp cucumber, grated carrot, and a generous handful of fresh cilantro. The dressing is where it really sings — fresh lime juice, grated ginger, and a touch of turmeric come together with olive oil for a tangy, savory-sweet coating that clings to every bite without weighing it down. Sardines bring exactly the kind of oily, omega-3-rich fish this way of eating is built around, and pairing them with crunchy vegetables and good olive oil keeps the whole plate light, fresh, and satisfying. A scatter of torn mint and a wedge of lime at the end brighten things up even further. It comes together in minutes with zero cooking required, making it an easy go-to lunch that fits naturally into a Mediterranean-style rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →2 servings
In a small bowl, whisk together the lime juice, coconut aminos, olive oil, grated ginger, turmeric, and sea salt until fully combined and the turmeric is evenly dispersed.
Drain the sardines and transfer them to a large mixing bowl. Use a fork to break them into large, rough flakes — aim for pieces about 1 inch across rather than a fine mash.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
